Ingredients

For the tor-tata:

• 12 eggs
• 1/2 cup heavy cream
• Salt and pepper
• 2 1/2 cups shredded sharp cheddar
• 2 tablespoons seeded, pureed chipotle in adobo sauce*
• Zest of 1 lime
• 2 handfuls of cilantro, chopped
• About 6 cups tortilla chips (about 1 bag)
• 1 tablespoon unsalted butter
• 2 tablespoons extra virgin olive oil (EVOO)

*Chipotles in adobo come as whole peppers in a can. To puree, transfer to a food processor or blender and run until smooth. Leftovers can be frozen for future use. For the sautéed peppers and onions (if serving Tor-tata hot):

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, grated or chopped
• 1 handful cilantro, chopped
• Salt and pepper

For the tomato avocado salad (if serving Tor-tata at room temperature):

• 2 ripe tomatoes, sliced into wedges
• 1 ripe avocado, sliced
• 1/2 red onion, thinly sliced
• Juice of 1 lime
• A small handful of cilantro leaves, for garnish

Description

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